The Memsahibs Mulligatawny Soup Anglo Indian Curried Soup Recipes

MULLIGATAWNY SOUP WITH LENTILS

Mulligatawny Soup with Lentils image

Make and share this Mulligatawny Soup with Lentils recipe from Food.com.

Provided by Tessa Morales

Categories Lentil

Time 1h27m

Yield 12 cups

Number Of Ingredients 19

Ingredients

1 tablespoon minced fresh ginger
2 cloves garlic, minced
2 tablespoons peanut oil or 2 tablespoons ghee
1 large Spanish onion, chopped
1/4 cup black mustard seeds
1 tablespoon garam masala
2 teaspoons tandoori spice mix
2 teaspoons curry powder
2 teaspoons kosher salt
1 teaspoon ground cardamom
1/4 teaspoon cayenne
1 (28 ounce) can whole tomatoes, drained and diced
6 cups vegetable stock
1 lb brown lentils, rinsed and picked over
1 cup coconut milk
1 bunch fresh spinach, rinsed well and chopped
1 tablespoon fresh lemon juice (optional)
1 tablespoon sugar (optional)
1/2 cup chopped fresh cilantro

Steps:

Puree the ginger and garlic in a blender or food processor.
Heat oil and add onion and ginger and garlic, until tender.
Add the mustard seed and cook until they begin to pop.
Add in garam masal, tandoor spice mix, curry salt, cardamom and cayenne and stir to coat onion, ginger and garlic.
Add the tomatoes and simmer for 5 minutes.
Add the stock and lentils and bring the mixture to a boil.
Reduce heat, partially cover and simmer for 1 hour, until the lentils are tender Stir in coconut milk and simmer 2 minutes.
Remove from heat and stir in spinach and lemon juice and sugar (optional).
Garnish with cilantro.
Note: tandoori spice mix is available in Indian and gourmet food stores.

Nutrition Facts : Calories 228.6, Fat 7.8, SaturatedFat 4.1, Sodium 419.7, Carbohydrate 29.4, Fiber 13.7, Sugar 3.5, Protein 12.4

MULLIGATAWNY SOUP

Mulligatawny soup image

Cook a batch of mulligatawny soup, packed with veg and rice and gently spiced with curry powder and spices. Top with coriander and yogurt

Provided by Esther Clark

Categories Lunch, Supper

Time 1h5m

Number Of Ingredients 19

Ingredients

20g butter
2 tbsp olive oil
1 onion, finely chopped
2 celery sticks, chopped
3 carrots, peeled and chopped
1 parsnip, peeled and chopped
2 garlic cloves, chopped
1 thumb-sized piece ginger, peeled and grated
1 eating apple, cored and chopped
1½-2 tbsp medium curry powder
1 tsp ground cumin
¼ tsp sweet smoked paprika
1.2l hot chicken stock
1 tbsp tomato purée
100g basmati rice
1 tbsp mango chutney
½ lemon, juiced
½ small bunch of coriander, shredded
yogurt, to serve

Steps:

Heat the butter and olive oil in a casserole dish and fry the onion and celery with a pinch of salt for 10-12 mins, or until softened and translucent. Stir in the carrots, parsnip, garlic, ginger and apple and cook for 1 min more. Stir through the curry powder, cumin and paprika. Add the stock and tomato purée and season to taste. Reduce to a low simmer, cover and cook for 40 mins.
Rinse the rice and cook for 10 mins in boiling water. Blitz the soup until smooth with a blender. Drain the rice and stir through the soup with the mango chutney, lemon juice and half the coriander. Check for seasoning, then ladle into bowls and top with the remaining coriander and yogurt.

Nutrition Facts : Calories 321 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 2 milligram of sodium

THE MEMSAHIB'S MULLIGATAWNY SOUP: ANGLO-INDIAN CURRIED SOUP

The Memsahib's Mulligatawny Soup: Anglo-Indian Curried Soup image

The British have always been fond of highly spiced food, a taste which can be traced back in our cooking to medieval times and which can be seen today in our pungent commercially prepared sauces and mustards. This tasty curried broth belongs to the early nineteenth century and is part of the heritage of the British Raj. British people who spent years in India grew to love the local spicy food and brought back their favourite recipes which were adapted in the Victorian kitchen. "Pepper Water" was the nearest thing to soup in the cuisine of India, and indeed the word mulligatawny comes from the Tamil words molegoo (pepper) and tunes (water). It was originally a vegetarian 'sauce', but the British added meat and various other ingredients to create a variety of mulligatawnies, which were popular in India and Ceylon, but had an extremely bad press back home in England! A basic peppered water was flavoured with various other ingredients, then the soup would be served with side bowls of cooked rice, lime wedges, grated coconut, snippets of fried bacon, quartered hard-boiled eggs and sliced chillies. You helped yourself to what you wanted - a meal in itself. I serve mine with Raita and Chutney, and sometimes hard-boiled eggs, you can add whatever you like to the basic soup posted below. This recipe was taken from The Memsahib's Cookbook and has been adapted to personal taste.

Provided by French Tart

Categories Curries

Time 35m

Yield 6 serving(s)

Number Of Ingredients 26

Ingredients

2 1/2 pints vegetable stock or 2 1/2 pints chicken stock
7 ounces coconut cream, cut into chunks
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
2 -3 teaspoons curry powder or 1 tablespoon curry paste
6 ounces tomato puree
chopped cooked chicken
chopped cooked beef or lamb
1 apple, peeled, diced and fried in butter
1 -2 onion, peeled, chopped and fried in butter until brown
1 -2 cup cooked rice
2 tablespoons chutney
1/2 teaspoon cardamom seed, lightly crushed
salt
fresh ground pepper
hard-boiled egg, quartered
chutney
raita
coconut
chopped tomato
chopped onion
sultana
nann bread
crispy fried onions
pappadams

Steps:

Simmer all the basic soup ingredients together for 15 to 25 minutes.
Then add all, or any of the flavouring ingredients - to make the soup exactly as you like it.
(Flavouring ingredients are listed above.).
Cook over a gentle heat for a further 5 to 10 minutes.
Serve hot with any of the side dishes as described above.

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